Skip to primary navigation Skip to content Skip to footer

Dinner on the Table in 30! Thai Coconut Curry Soup

Mary Matthews Serves 2-4

There are 2 versions of the soup below, the one I actually made ingredients listed first, and also more common ingredients variations listed second. The directions are for my version so just substitute when needed. 


Broth Base 

  • 2 Tablespoons coconut oil or vegetable oil
  • 1 large shallot or 1/2 yellow onion, roughly chopped
  • 2” piece of fresh ginger, sliced, or 2 teaspoons ground ginger
  • 2 Each Fresno chili’s or 2 each jalapeño, halved 
  • 2 Cloves Garlic, chopped
  • 2 Heaping Teaspoons of Red Curry Paste (Thai kitchen brand) or 2 teaspoons curry powder ground plus 1/2 teaspoon red pepper flakes
  • 1 Teaspoon ground cardamom
  • 4 Cups Chicken Stock

The Soup

  • 2 Cups Coconut milk, unsweetened
  • 1” piece fresh ginger, minced
  • 1 carrot, peeled into petals and then cut into thin julienne style (matchstick) pieces
  • 1 lime, halved (half squeezed into soup, 1/2 cut into wedges for garnish
  • 2 Each Chicken Thighs, skin on, seared and cooked, then shredded off the bone
  • 2 Tablespoons Chili Ginger Vinegar (Mine was homemade), or rice wine vinegar, or even white wine vinegar would work or fish sauce if you have it.
  • 1 Pkg. Hokkien Stir-Fry Noodles, cooked and drained or Ramen noodles or rice noodles would work too.
  • Salt & Pepper
  • A bunch of Cilantro fresh, chopped to garnish
  • 1 Fresno or Thai or jalapeño pepper sliced into thin rings for garnish


Make the Broth Base 

  1. In a large stockpot, heat coconut oil over medium heat and add in the shallot, ginger, Fresno peppers, garlic, cardamom, and curry paste. Sauté for 3 minutes until it becomes very aromatic, and garlic just begins to get golden.
  2. Pour in the  4 cups of chicken broth and stir. Bring to a boil and reduce to a simmer, stirring occasionally. Simmer for 10 mins.
  3. Strain the broth using a fine-mesh sieve or colander. (discard or compost the bits) 

Make the Soup 

  1. Pour the broth back into the pot, and add in the coconut milk, minced ginger, carrot, lime juice, shredded and cooked chicken meat, and vinegar.
  2. Cook over medium heat for 10 minutes simmering so all the flavors come together.
  3. Divide cooked noodles into bowls, pour soup over noodles, and distribute the chicken.
  4. Garnish with lime wedges, cilantro, and thinly sliced peppers.
  5. Enjoy or สนุก “S̄nuk”